Buttermilk Mashed Potatoes
Buttermilk Mashed Potatoes are so creamy with just a little tang from the buttermilk. They will be a hit at Thanksgiving or for whatever meal you serve them.
Servings: 6
Equipment
Ingredients
- 2 1/2 pounds Yukon Gold or russet potatoes peeled and cut into chunks
- 1/3 cup milk
- 5 tablespoons butter
- 1/3 cup buttermilk warmed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- chopped fresh chives optional
Instructions
- Place potatoes in a pot and cover with water. Add a teaspoon of salt. Bring to a boil and boil 15 to 20 minutes or until soft. Drain well.
- Place butter and milk in a small saucepan and heat over low heat until warm.
- Press potatoes through a potato ricer into a large bowl.
- Add butter/milk mixture and stir.
- Add buttermilk, salt, and pepper and stir to mix well.
- If desired, garnish with chopped chives.
Notes
If you don't have a potato ricer, you can use a potato masher.
Just gently warm the buttermilk or it will curdle when you add it to the potatoes.
Nutrition
Calories: 246kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 28mg | Sodium: 493mg | Potassium: 839mg | Fiber: 4g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 1mg